Chicken Cacciatore with Crisp Polenta

My sister and Michael told me about this recipe and they way they described it, we had to try it. We really enjoyed it! It has a completely different taste and is perfect when you want something outside of the norm. I did use regular chicken breasts because our lovely Norwood Kroger did not have the boneless, skinless chicken thighs (oh and I am not a fan of chicken with bones - even if the recipe calls for it). Norwood Kroger also did not have polenta, so I substituted with Country Mush - haha. It worked, but just annoyed me enough to say I wouldn't go back to the Norwood Kroger again! Hate it! Anyway, we liked the meal so much that I am making it again tonight - this time with the boneless, skinless chicken thighs.

Ingredients
Serves 4

3 tablespoons olive oil
8 skinless chicken thighs (about 3 pounds total)
Coarse salt and ground pepper
10 ounces white mushrooms, trimmed and quartered
1/4 cup all-purpose flour
1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, each cut into 8 wedges
4 garlic cloves, sliced
1/3 cup pitted green olives, halved
1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds

Directions

1. In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.
3. While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sides of polenta slices with remaining oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.

From Everyday Food, October 2008
Marthastewart.com: Chicken Cacciatore with Crisp Polenta - Martha Stewart Recipes